Ingredients

3 tbsp tamari

2 tbsp maple syrup

2 tbsp apple cider vinegar

2 tbsp vegetable broth or water

1 tbsp olive oil plus more for cooking

1 tsp liquid smoke (optional)

2 tsp nutritional yeast (optional)

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground coriander

1/4 tsp allspice

Pinch of white pepper

1, 16 oz block of super firm tofu, drained and patted dry

Kosher salt to taste

2 ripe avocados, core removed

Juice and zest of 1 lime

1/4 cup dill, minced

3-4 ciabatta sandwich rolls

Lettuce

8-10 thick slices of tomatoes

Lime wedges

Instructions

Step 1: In a large shallow bowl or container, whisk together tamari, maple syrup, apple cider vinegar, vegetable broth, 1 tbsp olive oil, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder, ground coriander, allspice, and white pepper until evenly combined.

Step 2: Place the tofu block on a cutting board and slice it in half lengthwise. Then, with the cut side down, slice the tofu crosswise into thin strips about 1/8 inch (1-2 mm) thick using a sharp knife.

Step 3: Dip each tofu strip into the marinade, coating both sides thoroughly.

Step 4: Heat a little olive oil in a large skillet or griddle over medium-low heat. Lay the tofu strips in a single layer with spaces between each. Cook undisturbed for 4-5 minutes, then flip and cook another 3-4 minutes until browned and lightly crisp at the edges. If the tofu looks dry, brush with remaining marinade during cooking. Transfer cooked strips to a plate, sprinkle with kosher salt if desired, then repeat with remaining tofu.

Step 5: For the avocado spread, combine the avocados, lime zest and juice, minced dill, and a generous pinch of salt in a bowl. Mash with a fork until smooth and well blended.

Step 6: To assemble the sandwiches, spread the avocado mixture on both sides of each ciabatta roll. Layer with tomato slices, optionally seasoning them with lime juice, salt, and a drizzle of olive oil. Top with tofu strips and lettuce. Close the sandwich and enjoy with lime wedges on the side.

Tips & Variations

For a smoky flavor without liquid smoke, try adding smoked sea salt.

If you prefer baking, marinated tofu strips can be baked at 400°F (200°C) for 20-25 minutes, flipping halfway.

Substitute ciabatta with sourdough or your favorite sandwich bread for a different texture.

Add sliced cucumbers or red onions for extra crunch and freshness.

Storage

Store any leftover cooked tofu in an airtight container in the refrigerator for up to 3 days. The avocado spread is best used fresh, but if needed, cover tightly with plastic wrap to prevent browning and keep refrigerated for up to 1 day. Reheat tofu gently in a skillet or microwave before assembling sandwiches.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used, but tamari has a richer, less salty flavor that works best for this recipe. Adjust salt accordingly.

Is this recipe gluten-free?

The tofu marinade and sandwich filling are gluten-free, but be sure to choose gluten-free bread such as gluten-free rolls or lettuce wraps to make the whole sandwich gluten-free.